“Oatmeal” Raisin Cookies

Comfy Belly: Oatmeal Raisin Cookies

My recipe for faux oatmeal cookies originally appeared in my SCD cookbook, and then appeared on Deliciously Organic. There’s no grain or gluten in these cookies—just nut or seed butter, and a few other ingredients. And some great news for egg-free eaters and flaxseed lovers—it works well with flaxseed meal in place of an egg.Comfy Belly: Oatmeal Raisin Cookies

These are the chewy kind of oatmeal cookies, as opposed to the crunchy kind. While these were originally featured using almond butter, guess what? You can use a nut or seed butter for this recipe, too. Of course the flavor and texture will change a bit depending the nut or seed, but it’s all good as long as you already like that nut or seed.

This recipe has been tested with both almond and sunflower seed butter, as well as with egg and flaxseed egg replacer, and I bet it works well with other nut and seed butters. I haven’t tested it yet with chia seeds as an egg replacer, but I have a feeling it will work since this recipe was originally inspired by these cookies from Jenny of the Urban Poser, which uses just chia seeds.

For reference, the flaxseed egg conversion is

1 tablespoon of flaxseed meal + 3 tablespoons of warm water = 1 egg

Flaxseed meal is just ground flaxseeds, and I tend to use golden flaxseeds (there’s a darker flaxseed that also works). One tablespoon of flaxseed meal (12 g) weighs more than 1 tablespoon (7 g) of flaxseeds, so I cheat a bit and use one heaping tablespoon of flaxseeds, then I grind them and add them to 3 tablespoons of water. If you want exact measurements, measure 1 tablespoon (12 g) of ground flaxseed meal.

If you’re using chia seed it’s the same ratio of ingredients as flaxseed, that is 1 tablespoon of chia seed meal soaked in 3 tablespoons of water. In both cases you want to grind the seeds in a food mill or coffee grinder (or by hand with a mortar and pestle), and then soak the meal in the water for a few minutes. I have been known to cheat and throw the meal and water directly in the batter for this recipe, but I’ll leave that detour up to you.

Comfy Belly: Oatmeal Raisin Cookies

 

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    Posted in Dairy-Free, Desserts, Egg-Free, Gluten-Free, Lactose-Free, Nut-Free, Paleo, SCD, Vegetarian, Wheat-Free  |  14 Comments

    14 Responses to “Oatmeal” Raisin Cookies

    1. Cheryl says:

      These are “real” cookies! Made these with about half almond, half cashew butter because that was what was in the pantry. Great texture and flavor. They remind me more of hermits or jumbles than oatmeal but who cares, they’re terrific. Next time I’ll experiment with some chopped nuts for some crunch to go along with the excellent chewiness. Thanks for another excellent recipe.

    2. molly says:

      Thanks, great recipe. I’m using a delicious flax seed and chia seed blend called FitFlax that I get on Amazon. It’s also great in salads and smoothies.

    3. Kathy says:

      These were great!!!!! Thank you!

    4. Diana says:

      What would be a good substitute for coconut flakes if you can’t have them?

      • Erica says:

        sorry, I haven’t come up with anything yet, although any kind of finely shredded fiber might work—I just can’t think of any I would use, offhand.

    5. Pingback: Kristine Rudolph » Explore More : November 15th

    6. Deanna says:

      OMG. These are amazing! I’ve been no starch for a bit over a year and haven’t had a cookie in all that time. These are really great! Thank you!

    7. Pingback: Oatmeal-less Raisin Cookies | shortywhatwhat

    8. Pingback: Gluten free ‘oatmeal’ raisin cookies | Fabulously Free From

    9. Claireny says:

      Again, you nailed it. My family’s new favorite cookie.

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